Brussels Sprouts are a cruciferous vegetable with a wealth of phytonutrients called glucosinolates, which are thought to fight cancer and are responsible for their pungent smell when cooked. In addition, isothiocyanates, a by-product of these sulfur-containing compounds, cause the liver to produce detoxifying enzymes, which aid in the elimination of potentially carcinogenic substances.
Research shows a relationship between the consumption of cruciferous veggies and a reduced risk of premenopausal breast cancer. In addition, these baby cabbages provide a ton of vitamin A, promoting a strong immune system and healthy skin. The sprouts are also high in fiber, vitamin C, and folate.
You want hard, bright green sprout heads with tightly packed leaves. You can buy them still on the stalk, loose, or in some cases, pre-washed and bagged.
If you purchased the sprouts on a stalk, separate them and place them in an airtight plastic bag in the refrigerator for up to five days.
Trim whole sprouts at the base leaving a small section of the base intact to keep leaves from peeling away. Steam sprouts no longer than 10 minutes. Overcooking will produce an unappealing sulfur smell, as well as break down their nutritive value. You can also roast the sprouts by first trimming, then halving them. Spread the sprouts on a rimmed baking sheet and toss with a little olive oil to coat and a dash of salt and pepper. Cook in a 425° oven, occasionally tossing for even cooking. Cook for 25 to 30 minutes or until fork-tender.
Read about the amazing health benefits of Carrots.